Medium copper pour. Nose is strong on charred oak, caramel, perhaps some cherry compote. It's quite bourbon-like as the peat is mild and there are lots of strong, charred notes and burned sugars going on. Mouth is a lot of alcohol heat and a touch of savory beef marinade upfront, then sweet cherry jam and lots of those bourbon flavors. As it breaths some dried mushroom opens up. Then an odd note on the finish that's like an aged lambic beer, a straight gueuze in fact. Faintly funky, I suppose...wild yeast? Other cool bright notes on the finish. This is good and quite odd.
After drinking from this for some weeks, it's improved a lot. Great rum cake and rich sweetness. Savories of wood ear mushroom, soft Indian spices. Continues to evolve and improve.